Singapore Noodles with Crispy Tofu

Ingredients

• 14 oz firm or extra firm tofu
• Pinch of salt
• 2 Tbsp cornstarch
• 1.5 Tbsp cooking oil
• 1/4 cup soy sauce
• 1 Tbsp toasted sesame oil
• 1 Tbsp Sriracha
• 1 Tbsp rice vinegar
• 2 Tbsp mild curry powder*
• 8 oz rice vermicelli or rice sticks
• 2 cloves garlic
• 1 Tbsp grated fresh ginger
• 4 green onions, divided
• 9 oz bag shredded cabbage and carrots

Directions

1. Take the tofu out of its package and wrap it snugly in a clean lint-free towel or paper towels. Set it between 2 cutting boards or plates, then weigh the top one down with something heavy, such as books or a pot of water. Leave it to press for about 30 minutes so the extra liquid can work its way out.
2. As the tofu presses, make the sauce. Combine the curry powder, soy sauce, rice vinegar, sriracha, and sesame oil in a small bowl, stirring well, then keep it nearby.
3. Put the rice noodles into a casserole dish or large bowl, then cover them with boiling water. Soak for about 5 minutes, stopping when the noodles are soft, then pour them into a colander to drain and hold them there for later.
4. When the tofu is done pressing, cut it into small 3/4 to 1-inch cubes. Transfer the cubes to a bowl, add a pinch of salt, and toss gently with the cornstarch until coated.
5. Set a large skillet over medium heat and let it get hot. Pour in 1 to 1.5 Tbsp cooking oil, rotating the pan so the oil covers the cooking surface. Add the tofu coated with cornstarch and cook, turning as needed, until the pieces are crisp and golden on every side. Transfer the tofu out of the skillet.
6. While the tofu cooks, mince the garlic and grate the ginger. Slice the green onions, keeping the white ends separate from the green tops.
7. With the tofu out of the pan, add a little more cooking oil, then stir in the ginger, garlic, and the white portions of the green onions. Sauté for about 1 minute, just long enough for them to start softening.
8. Add the shredded cabbage and carrots from the bag and sauté for about 1 minute more. Stop when the cabbage is only beginning to wilt.
9. Return the drained rice noodles to the skillet, along with the sauce you mixed and the crispy tofu cubes. Gently lift, stir, and toss until the noodles, vegetables, and tofu are combined and coated. Shut off the heat, then scatter the green ends of the green onions over the top.